What reduces the risk of Colorectal Cancer?

More than one million people globally receive a diagnosis of colorectal cancer each year.

It is also the third most common cause of cancer death in the United States (US).

Experts estimate that in 2019, doctors will diagnose 101,420 new cases of colon cancer and 44,180 new cases of rectal cancer in the U.S. alone.

They also expect that 51,020 people will die of colorectal cancer at the end of 2019.

The risk factors for colorectal cancer include diet rich in red meat, such as beef, lamb and processed meats.

Other risk factors include having overweight and obesity.

Now, researchers have identified the potential of a flavonoid metabolite to prevent colorectal cancer.

This compound occurs in fruit and vegetables, such as blackberries, blueberries, red grapes, apples, red onions, broccoli, pomegranate, strawberries, as well as chocolate and tea.

Associate Professor Jayarama Gunaje and his team at South Dakota State University were initially investigating aspirin as a way to prevent cancer.

During their investigation, they uncovered new details about flavonoids and how they might prevent colorectal cancer.

They recently published their findings in the journal ‘Cancers’.

Previous studies had identified that flavonoids, natural compounds in fruit and vegetables, inhibit cancer.

The study initially investigates aspirin as a preventive treatment for colorectal cancer.

It might explain how fruit and vegetables reduce the risk of developing this disease.